Chickpea Lentil Soup

2 T olive oil
1 onion, chopped
2 garlic cloves, chopped
1 T fresh ginger, minced
1  can crushed tomatoes
3/4 cup dried lentils
1/2 tsp turmeric
1/4 tsp ground cumin
1/4 tsp ground cardamom
6 cups water
1  can chickpeas
2 T fresh lemon juice
Salt and pepper to taste


In a large saucepan over medium heat, heat oil. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add water, cover, and cook until lentils are tender, about 45 minutes.  Add chickpeas and cook uncovered for 10 minutes. Stir in the lemon juice.